Winter melon, ham sausage, quail eggs 35

Quail in a pot of winter melon.

1.First, chop off the tips of the claws and beaks of the slaughtered quail, cut them in two from the spine, and put them in a pot of boiling water to scald off the blood.

2.Cut the winter melon into small pieces.

3.Green onion and ginger are fluffed with a knife.

4.Put the pot on the fire, boil it over a strong fire and then turn to low heat to keep the soup pot slightly boiling, add winter melon pieces and vinegar when it is hot until it is hot, cook it until it is ripe, remove green onions, ginger and peppercorns, and add monosodium glutamate to taste.

There is another kind. Ingredients: Japanese pumpkin, ham sausage (peeled and packaged), quail egg (cooked)1Peel the cooked quail egg, remove the seeds of the Japanese pumpkin, wash it and cut it into pieces, and cut the ham sausage.

2Heat oil in a pan, add the sliced Japanese pumpkin and stir-fry.

3 Subsequently, add some water and bring to a boil.

4Then, add the peeled quail eggs and bring to a boil until the Japanese pumpkin is ripe and soft.

5Then, add the cut ham sausage and stir-fry.

6Add an appropriate amount of salt, an appropriate amount of chicken essence, season and stir-fry well, and it is ready.

Ham and winter melon soup is a traditional Han dish in Hangzhou, Zhejiang, belonging to the Huaiyang cuisine, the salty aroma of ham and the sweetness of winter melon absorb each other, and together set off, making the soup very delicious. Winter melon can nourish the stomach, clear stomach fire, whiten and moisturize, and is very suitable for summer and autumn consumption. Today, we add duck meat to the traditional ham and winter melon soup to add nourishing and moisturizing effect.

Preface. That day, I went to the supermarket and bought some quail eggs and came back, with a piece of Japanese pumpkin and two ham sausages to eat, which is called messing around...

You can also try it at home!

Material. Ingredients: 235g Japanese pumpkin, 210g quail eggs;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, 70g ham sausage, pumpkin quail eggs.

Ingredients: Japanese pumpkin, ham sausage (peeled and wrapped), quail egg (cooked).

Peel the cooked quail eggs and set aside.

Remove the seeds and wash the Japanese pumpkin.

Place on a cutting board and cut into pieces and set aside.

Place the ham sausage on a cutting board and set aside.

Heat oil in a pan and stir-fry the sliced pumpkin.

Subsequently, add some water and bring to a boil.

Next, add the peeled quail eggs and bring to a boil until the pumpkin is ripe and soft.

Then, add the sliced ham sausage and stir-fry. Mould width.

Finally, add salt to taste.

Add an appropriate amount of chicken bouillon.

Stir-fry well and serve.

Remove from pan and serve.

Tips: The pumpkin is burned soft, so it is easy to change the code and eat it.